Almond-Cranberry Rugelach

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Nutty and crumbly, this tempting rugelach features an almond paste- and cream cheese-filled dough that's spread with a mix of toasted almonds, cranberries, brown sugar and cinnamon.

Total Time:
2:00

Prep:
0:40

Level:
Easy

Serves:
36

Ingredients

Dough:

0.50 of a 7-oz tube almond paste

1.50 c. all-purpose flour

2 tbsp. packed light-brown sugar

0.25 tsp. salt

0.75 stick unsalted butter

1 package cream cheese

1 c. toasted almonds

1 c. frozen or fresh cranberries

0.67 c. packed light-brown sugar

0.50 tsp. ground cinnamon

Topping

1 large egg

2 tbsp. granulated sugar

0.25 tsp. ground cinnamon

Directions

Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1⁄2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.

Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1⁄2-in. circle. Spread 1⁄3 the filling (a scant 1⁄2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.

Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.